1kg Bonlé Double Cream yoghurt 500g cream cheese (strain 1L igula maas) 250ml cream 245g sugar 125g berries (strawberries should be cut) Strain the 1L Igula Maas overnight to make the cream cheese. Mix the Bonlé yoghurt, cream cheese and sugar with a whisk until smooth. Beat the cream. Fold the cream into the yoghurt…

Crust 125g butter 1 1/2 cups flour 1/4 cup sugar 1 egg 1 tsp baking powder salt Preheat the oven to 180 C. Rub butter into the flour. Mix sugar & egg together. Add baking powder and salt to the flour mixture. Mix all ingredients together, to form a dough. Press dough into a greased…

Traditional Uphutu Recipe 600ml boiled water 3 1/2 cups maize meal 1/2 tsp salt Pour the boiled water into a large pot. Add the salt. Put the maize meal into the pot and mix it into the water using the back of a wooden spoon or a fork. Let the phutu cook on low heat…

1 x 175g Bonlé yoghurt, flavour of your choice (keep the tub to measure the rest of the ingredients) 1 x 175ml Oil 2 x 175ml Sugar 3 x 175ml Self raising flour 4 Eggs Pre-heat oven to 180°C. Grease a 20cm Bundt cake tin. Mix all the ingredients together in a mixing bowl. Pour…

2 x 250ml Bonlé Fresh Cream 1 x 1kg Bonlé Plain Double Cream Yoghurt 2 Bananas sliced 1 Packet chocolate biscuits, crushed coarsely Whip the cream Layer the ingredients, starting with yoghurt, then crushed chocolate biscuits and banana slices, then whipped cream. Repeat the pattern, ending with chocolate biscuits and banana slices on top. Best…

1 1/2 Kg Bonlé Plain Yoghurt – strain overnight 200g digestive biscuits 100g melted butter 2 packets jelly (berry/cherry flavoured) 250ml Hot water 1 tin condensed milk 250ml Bonlé Fresh Cream   Crush the biscuits and add the melted butter. Press into a pan (23cm diameter) and place in the fridge. Mix the jelly powder…

2 x 250ml Bonlé Fresh Cream 1 x 1kg Bonlé Mixed Berry Double Cream Yoghurt 1 cup Fresh Berries 250g Meringues, crushed coarsely Whip the cream Layer the ingredients, starting with whipped cream, then fruit and meringues, then yoghurt. Repeat the pattern, ending with fruit and meringues on top. Best served within 2 hours. Serves…